Tuesday 4 March 2014

Delicious Biscotti for The Party

It's a big and exciting week at our house as we gear up to Little Miss' big 5th birthday. Just like one of our previous play dates, she wants a cookie jar as part of the party food; so I've got a head start by making the Biscotti early. We have a buddy with a nut allergy, so these ones are all fruit, but you can substitute some of the fruit for almonds if you please. This recipe uses a meringue base for a lighter, crispier biscuit.

Biscotti - Meringue Based

3 egg whites
a pinch of cream of tartar
100g caster sugar
400g mixed dried fruits - I used glace cherries, whole cranberries, preserved ginger and golden sultanas
the zest of 1 lemon
the zest of 1 orange
90g flour
1 teaspoon vanilla essence

Preheat the oven to 180deg. C. Line a loaf tin with baking paper.

Wash the fruit to remove any syrup, sugar or grit. 

Allow it to drain. 

Cut up the ginger, cherries and whole cranberries. Zest the lemon and orange and add to the fruit.

In a scrupulously clean bowl whisk the egg whites and pinch of cream of tartar until soft peaks form. 

Gradually add the caster sugar to form a firm meringue. 

Using a spatula, gently fold the fruit into the meringue. 

Sift the flour and fold into the meringue with the vanilla. 

Place the mixture into the loaf tin and bake for 20 to 25 minutes. 

Allow to cool completely in the tin before turning out.

Slice thinly and lay the slices out on a lined oven tray. 

Bake at 120deg. C for a further 20 minutes until toasted and crispy.

These delicious little biscuits will keep in an airtight container for up to 2 weeks. 

Time to switch on the coffee machine and take a break before the real madness begins! 

I'll be keeping you updated on all the lovely party food we will be making for our little blossom's big day. 

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